2. To make Hollandaise Sauce: Heat oil in skillet over medium heat. Sauté shallot in oil 2 to 4 minutes, or until softened. Add white wine and vinegar, and bring to a boil, stirring frequently.

3. Whisk together soymilk, cornstarch, turmeric, and bouillon cube in saucepan; warm over medium heat. Whisk soymilk mixture into shallot mixture; cook 3 to 4 minutes, or until thickened. Whisk in lemon juice, and season with salt and pepper, if desired. Keep warm.

4. To make Mimosa: Heat 1 Tbs. oil in skillet over medium heat. Add morels; cook 5 to 7 minutes, or until most of liquid has evaporated. Season with salt and pepper, if desired. Remove; keep warm.

6. To serve: Place 1 English muffin half in center of each plate. Top with Marinated Tofu circle, morels, and 3 asparagus spears. Drizzle each serving with 2 Tbs. Hollandaise Sauce. (You'll have about 1/4 cup Hollandaise Sauce left over.) Sprinkle with chopped herbs, if using.